Maple-Mustard Baked Chicken

By preacherboy1

  • 3 tablespoons Dijon mustard

  • 2 tablespoons pure maple syrup, preferably grade B

  • 2 tablespoons peanut or canola oil, divided

  • 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried

  • 3/4 teaspoon freshly ground pepper

  • 1/2 teaspoon salt

  • 4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)

  • 1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

  1. Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.

  2. servings

  3. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

  4. Preheat oven to 400°F. Set a wire rack on a large baking sheet.

  5. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.

  6. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

Nutritional Facts

14 G per serving
9 G Fat
2 G Sat. Fat
2 G Fiber

main dish chicken

2 replies

my4leggedpsychs 2013-06-09 16:47:14 -0500 Report

In the ingredients list you say the skin is removed from the chicken but then you say to coat the skin side of the chicken in the method so which is it skin on or off and are the values given for chicken with or without skin?